Popular - Side Dish
I googled all the sites looking for a blackberry jalapeno jelly, to NO avail; all I could find was everyone looking for this recipe. Well...I spent the weekend creating my own. Darn good, quick, and EASY! Goes great on crackers with cream cheese. Sweet with a warm bite! MMMM! I picked a bowl blackberries, put them through my juicer, then froze juice until I was ready. If you want burning hot, add one more pepper. ENJOY!
Prep 30 mins Cook: 10 mins Total: 40 mins Servings: 72 Yield: 4 1/2-half-pint jars
Blackberry Jalapeno Jelly

1 (1.75 ounce) package powdered pectin
½ cup white sugar
4 cups blackberry juice
1 green jalapeno pepper minced
1 red jalapeno pepper minced
3 ½ cups white sugar
5 half pint canning jars with lids and rings
Side Dish Step 1 Mix the pectin crystals with 1/2 cup sugar in a bowl. Stir the blackberry juice pectin mixture green jalapeno and red jalapeno together in a saucepan; bring the mixture to a boil for 1 full minute. Add the 3 1/2 cups sugar and return to a rolling boil until the sugar has fully dissolved about 1 minute. Remove from heat; stir while off heat to remove bubbles and foam for about 5 minutes. Step 2 Ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.
Servings Per Recipe:72 Calories: 43.1 % Daily Value * Carbohydrates: 11.1g 4% Sugars: 11.1g Vitamin A Iu: 3.1IU Vitamin C: 0.2mg Folate: 0.2mcg Calcium: 0.2mg Magnesium: 0.1mg Potassium: 1.1mg
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
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